Baked Potato Soup
Source of Recipe
Becky Schaade, Coordinator of Youth Services & Outreach to Youth
List of Ingredients
9 medium sized baked potatoes (baking in microwave is fine)
7 C. milk
2/3 C. of butter
2/3 C. of flour
1 8oz container of sour cream
2 C. of cheddar cheese
8 green onions, chopped finely
12 slices of bacon, fried and crumbled (or use ‘real bacon pieces’ from salad aisle at Kroger!)
salt/pepper to taste
Can of chicken broth (to thin soup out if too thick)
Recipe
Melt butter in large pot, add flour to the butter, a little at a time, whisking as you go until it is smooth. Allow this mixture to cook over medium heat for a few minutes. Add salt/pepper to this mixture. Add 7 cups of milk, one cup at a time, whisking as you go. Heat this mixture to boiling, turn down to a simmer. Add about half of the green onions. Scoop pulp out of the skin of the potatoes, mash slightly (just to break up big pieces), and add to soup mixture. Allow this to cook for 10 minutes. Add sour cream, 1.5 cups of cheese, and about ¾ of the bacon. Stir until the cheese is melted and the sour cream is incorporated. Top soup with the reserved green onions, cheese, and bacon crumbles
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